10 ears of corn
1 cup diced parsley with leaves
½ cup chopped parsley
6 new potatoes, diced
5 green onions, sliced
4 Serrano chilies, seeded and minced
1 can chicken broth
2 cups skim milk
3 cups heavy cream
1 lb. bacon, chopped and cooked
½ cup crumpled queso fresco
Husk and clean corn cobs. Drizzle with olive oil and season with salt and pepper. Lie on a sheet pan and roast at 375, turning once until brown. In the meantime, slice up bacon and brown in a stockpot. Remove crispy bacon bits and set aside on a paper towel. Sauté diced potatoes in bacon rendering. After 5 minutes, add in celery, chilies, green onions, and parsley. Cover with skim milk and chicken stock and bring to a simmer. Cut corn kernels off cobs; place half in the blender with heavy cream and puree. Add remaining corn kernels to the soup. Pour pureed mixture in to the soup pot. Simmer until potatoes are tender. Garnish each bowl with crumbled bacon and cheese.
Serves 8.
